Barbecue Pizza with Mushrooms

Ingredients:

• 1/4 cup apple cider vinegar
• 1 teaspoon of sugar
• A quarter of a small red onion, thinly sliced
• 6 tablespoons extra-virgin olive oil
• 350 g oyster mushrooms, cut into thin strips
• 3 cloves garlic, finely chopped
• 1/3 cup + 1/4 cup barbecue sauce
• 1 ball of pizza dough weighing 400-450 g.
• 110 g grated smoked Gouda (about 1 and 1/3 cups)
• 60 g grated Monterey Jack cheese (about 0.5 cup)
• 1 green onion, thinly sliced
• 2 tbsp chopped fresh cilantro

Preparation:

1. Place a pizza stone or an upside-down baking sheet on the middle rack of the oven and preheat the oven to 230°C (450°F). Combine the vinegar, sugar, and a pinch of salt in a small bowl, then add the sliced ​​red onion and toss in the vinegar; let marinate.
2. In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue cooking, stirring occasionally, until crisp, another 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from heat.
3. Grease a baking sheet with the remaining 3 tablespoons olive oil. Line the dough with the pizza dough and roll it into a 11 x 13-inch oval. Spread the remaining 1/4 cup barbecue sauce over the top, leaving a 1/2-inch border. Sprinkle with Gouda, then top with the mushrooms and Monterey Jack cheese. Place the baking sheet directly on a hot pizza stone or an inverted baking sheet. Bake until golden brown on the bottom and edges, 15 to 20 minutes.
4. Place the pizza on a large cutting board. Drain the red onion and sprinkle it over the pizza. Sprinkle the pizza with green onions and cilantro. Slice.